IN a market where traditional pastries still dominate, one local baker is carving out a niche with vegan, dairy-free, reduced-sugar treats inspired by her son’s dietary needs.

Kimara Gentles, an executive pastry chef and founder of Indulge Your Taste Buds, has been developing egg-free, dairy-free, low- and no-sugar pastries aimed at consumers with specific dietary restrictions so they too can have what she describes as “a guilt-free indulgence”.

“We cater to all specific dietary needs, so hyper glycaemic, keto diet, if you’re lactose-intolerant, we offer specialised pastries that cater to those specific needs,” said Gentles.

Speaking with the Jamaica Observer while preparing one of her speciality piña colada cupcakes from her home kitchen, Gentles explained that the business emerged from a personal challenge after discovering her son was lactose-intolerant and allergic to dairy. While she would occasionally create specialtiy birthday cakes for him, the idea did not initially evolve into a business venture. Baking, however, had long been part of her life through her mother who baked professionally and introduced her to the craft from as early as nine years old. Following her mother’s death three years ago Gentles said the loss shifted her perspective and ultimately pushed her to pursue the business more seriously in 2023.

“The niche is through my son but the passion has always been there for baking itself. I love creating stuff with my hands,” she said as she poured a cupcake mixture into baking containers.

And it wasn’t until a pop-up event at the Ladies Expo held at the National Stadium in 2024 that the business gained stronger traction after selling out samples and receiving positive customer feedback.

“Just because it’s vegan or healthy for you doesn’t mean it has to taste bland and boring,” she told the
Sunday Finance.

Pop-up events have also become a source of comfort for consumers seeking alternatives to traditional confectionery treats, with even some customers without dietary restrictions expressing surprise that the pastries are able to maintain the same sweet flavour despite the ingredient substitutions. Curious about how Indulge manages to achieve that balance, the Sunday Finance asked Gentles to explain the process behind the products. She shared that the business uses sugar alternatives, including molasses and honey, depending on the pastry being made, along with substitutes such as coconut milk and oat milk. She also incorporates unbleached, all-purpose flour and gluten-free flour options into some recipes. However, she noted that removing core baking ingredients such as sugar and eggs required extensive experimentation to maintain the texture, flavour and structure of the pastries.

“It was a lot of hit and miss because people think you can just substitute things and it’s fine. Not in baking. Baking is a science, so the least thing that you add or take away throws off the entire process,” she explained.

The products are also being marketed to health conscious consumers, including gym attendants looking for healthier dessert alternatives. Gentles noted that some pastries contain ingredients such as flaxseeds, which she says support immune health, energy and gut health. Despite having developed more than 100 flavour variations the business has intentionally kept its offerings relatively limited as it focuses on building stronger brand recognition. For now, it’s concentrating mainly on cookies and cupcakes, with a focus placed on some of its best-selling options including red velvet with a dairy-free coconut chocolate chip variation, fudge brownie, chocolate mocha and walnut caramel. On the cupcake side, the business offers speciality flavours including a vanilla Baileys option, available in a lactose-free version, which has become a customer favourite. The products are currently distributed through Vital Vegan Ice Cream Shop at Hung Way Shopping Mall in Portmore, while discussions continue with additional distributors as the business seeks to expand its reach. Customers are also able to place orders through the company’s website and
Instagram platform. Plans are also underway for a physical Kingston location by the end of the year where customers can purchase pastries directly.

“God willing, I’m currently working on a production space, and part of that production space is to have a little mini storefront where people can come in and get their treats if they really want,” shared Gentles.

Like many small businesses, however, Indulge is also facing pressure from rising costs linked to global oil price fluctuations and increases in supermarket prices, particularly for flour and other baking inputs. Gentles admitted that rising input costs remain a concern for the growing business, though for now she is not planning immediate price increases. However, she acknowledged that adjustments may become necessary if raw material prices continue to climb.

“I am definitely going to be concerned, however, I am trying to keep a positive light on the situation because these things happen. The world evolves, different challenges pop up, and we either let it kick us down or ride the wave and stick it through,” she said.

Standing inside her kitchen where trays of pastries cooled between conversations, Gentles said the long-term vision is to eventually expand into a stronger vegan and gluten-free product line, including pre-mixes and products that could one day make their way into hotels but without losing the home-made quality customers have come to expect from treats coming out of her kitchen.

Gentles adds final natural icing to her speciality piña colada cupcakes which are filled with her home-made pineapple filling. All fillings used by the business, including caramel and fudge, are made in-house from scratch.(Photo: Joseph Wellington)

Some of Indulge Your Taste Buds’ top-selling cookie flavours, including red velvet with dairy-free coconut chocolate chips, fudge brownie, chocolate mocha, and walnut caramel.(Photo: Joseph Wellington)

GENTLES…just because it’s vegan or healthy for you doesn’t mean it has to taste bland and boring(Photo: Joseph Wellington)

Kimara Gentles pours cupcake mixture into baking containers while preparing one of her speciality pastries from her home kitchen.(Photo: Joseph Wellington)

Two completed piña colada cupcakes prepared by Kimara Gentles from her home kitchen (Photo: Joseph Wellington)

One of the custom-designed birthday cakes created by Kimara Gentles, founder of Indulge Your Taste Buds, as part of the business’s speciality pastry offerings.